In a skillet heat 1/4 cup of the oil over medium heat. Add roasted peppers, garlic, and coriander seeds. Cook and stir for 2 minutes. Transfer mixture to a food processor. Cover; process until mixture is smooth. Transfer to bowl; set aside.
Place beans, salt, and pepper in a food processor. Add remaining 1/4 cup oil; process until mixture is smooth. (Or mash mixture with a potato masher until almost smooth.) Cover both mixtures; refrigerate 2 to 24 hours. Serve bean mixture and red pepper mixture with Cumin-Spiced Flat Breads. Makes 20 appetizer servings.
Cumin Spiced Flat Breads
Split pita bread round into wedges. Place in a single layer on baking sheets. Brush with olive oil. Sprinkle with ground cumin and sea salt. Bake in a 350 degree F oven for 12 to 15 minutes until crisp and golden brown.